Black cod, braised leeks with pea puree, peas and hazelnut
Sadly couldn’t get a sear on the skin side because it was such a small piece of fish and didn’t want to risk overcooking but still turned out great. Any tips are appreciated!
by Ponzuscheme19
5 Comments
chocomeeel
Be careful with your pea puree, too much liquid. Maybe add a knob of cold butter or a drizzle or oil in a blender to emulsify the sauce.
ConjeturaUna
Less sear on the leeks. The color is very dark.
DetectiveNo2855
I like the ingredients spring has sprung.
The composition is a bit off IMO. With the cod in the middle, I think the rest of the set is screaming for more balance surrounding it. maybe the cod needs to be moved off center. Maybe take away a piece of leek. I can’t believe I’m saying this but maybe a white foam of some kind of the lower left to give that area volume without adding too much more food.
Edit- looking at the pic again. I don’t love the way the hazelnut is presented. I’m now doubling down on the foam and you should go hazelnut. I’m tired. Maybe I’m completely wrong.
speciate
In my experience, black cod is very difficult to overcook. It doesn’t dry out like salmon even with extended direct heat. A broiler or torch on that would make it perfect. Very pretty otherwise though! The hazel nuts seem like a bit of an afterthought; not well-integrated.
lordpunt
Clean your plate up, study up on a good quality pea puree recipe. The protein still needs to be the star here. One leek is probably enough as it’s going to take away from the fish, this has been proven by some people on this post already. Try get some height on the dish by perhaps centering the leek and placing the fish leaning on one half of it. I’m ok with utilising a vegetable 2 different ways. It’s not redundant if you execute it well. You could even incorporate some tendrils into the peas to add some freshness. The plate itself isn’t very flattering.
5 Comments
Be careful with your pea puree, too much liquid. Maybe add a knob of cold butter or a drizzle or oil in a blender to emulsify the sauce.
Less sear on the leeks. The color is very dark.
I like the ingredients spring has sprung.
The composition is a bit off IMO. With the cod in the middle, I think the rest of the set is screaming for more balance surrounding it. maybe the cod needs to be moved off center. Maybe take away a piece of leek. I can’t believe I’m saying this but maybe a white foam of some kind of the lower left to give that area volume without adding too much more food.
Edit- looking at the pic again. I don’t love the way the hazelnut is presented. I’m now doubling down on the foam and you should go hazelnut. I’m tired. Maybe I’m completely wrong.
In my experience, black cod is very difficult to overcook. It doesn’t dry out like salmon even with extended direct heat. A broiler or torch on that would make it perfect. Very pretty otherwise though! The hazel nuts seem like a bit of an afterthought; not well-integrated.
Clean your plate up, study up on a good quality pea puree recipe. The protein still needs to be the star here. One leek is probably enough as it’s going to take away from the fish, this has been proven by some people on this post already. Try get some height on the dish by perhaps centering the leek and placing the fish leaning on one half of it. I’m ok with utilising a vegetable 2 different ways. It’s not redundant if you execute it well. You could even incorporate some tendrils into the peas to add some freshness. The plate itself isn’t very flattering.